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Beetroot soup with smoked trout and dill


You'll need

30 ml olive oil 1 onion, finely chopped 1 baby fennel bulb, finely chopped, fronds reserved to serve 1 garlic clove, finely chopped 800 gm beetroot (about 4 large), coarsely chopped (reserve any small tender leaves to serve) 1 small sebago potato (about 150gm), coarsely chopped 1 litre (4 cups) chicken or vegetable stock 1 fresh bay leaf 300 gm sour cream Juice of ½ lemon, or to taste 100 gm smoked trout, coarsely flaked To serve: coarsely chopped dill

Method

  • 01
  • Heat oil in a large saucepan with onion, fennel and garlic and sauté over medium-high heat until tender (4-5 minutes). Process beetroot and potato in a food processor until finely chopped, add to pan with stock and bay leaf, season to taste, bring to the boil and cook until beetroot is tender (15-20 minutes). Discard bay leaf, add half the sour cream and blend with a hand-held blender until smooth. Add lemon juice, check seasoning and serve hot, dolloped with remaining sour cream, scattered with smoked trout, dill, small beetroot leaves and fennel fronds.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Apr 2015

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